A wee hot one...

I've blogged this recipe before, but it's particularly seasonal, so I think it's worth running again (this time with my own Instagram pic).  It's the Irish cure-all, and right now I godda gold.....

Hot Irish Whiskey (or "a wee hot one" as they say in some parts of the aul' sod)


You need IRISH whiskey - Scotch doesn't work with these flavours.

1. Pour a goodly amount of the whiskey into a sturdy glass.

2. Add a large teaspoon of BROWN sugar (has to be brown sugar... doesn't taste right otherwise).

3. Cut a slice of lemon, stud it with at least half a dozen whole cloves and put that in the glass as well.

4. Top up the glass with boiling water. Stir and let it steep for as long as it takes to be a drinkable temperature.

5. Drink several of these.... and you will feel NO PAIN and sleep like a baby. (Do it too often and you'll probably feel some liver pain, but your cold will be a distant memory!).

Oh - and this works equally well with Port, only you don't need the sugar.

For me tonight, it's a wee hot one and some knitting, and bed a-calling.

Seasonal Abundance

When we set off for our big-fat-xmas lunch yesterday I carefully nursed a chocolate ripple cake (with layers of fresh raspberries) in the car.

I had no idea about a recent promotion on tv which had inspired the rest of the family to do much the same thing.

Not quite turkey sandwiches...

... but another handy and delicious way to use up Christmas leftovers.

Christmas Pudding Chocolates

1. Crumble up leftover xmas pud in a bowl, and douse it with a goodly amount of brandy. The mixture should be thoroughly moistened but not soggy. (I recently discovered that muscat works a treat, too. Intensifies the raisin flavour of the pudding...mmmm!!).

2. Let the mixture sit until the moisture is fully absorbed into the pudding crumbs (overnight usually works for me).

3. Take teaspoons of mixture and form them into small balls.


4. Put them on a plate in the freezer for a few hours (I usually do this bit in the morning and come back to them in the evening).

5. Melt dark chocolate in a bowl over hot water (in a saucepan over low heat).

6. One by one, drop the little balls in the chocolate, roll them around and fish them out with a fork.

7. Set the little balls on a sheet of foil or baking paper.

8. Allow the innards to thaw and .... mmmmmmm

9. Eat them up ....savouring the last flavours of Christmas and looking forward to the year ahead.

My mother gave me this recipe over the phone when I was living overseas about ten years ago. This is the first time I've written it down - it's always been so easy to remember the process, and it reminds me of her whenever I make these treats. She was a fabulous cook, and we shared lots of recipes over long distance phone calls.

...

PS. I've just realised that all three recipes that I've shared involve alcohol!!?? Believe me, I eat real food too!

A special Christmas purse frame class

A fabulous group of crafty bloggy gals booked in for a special purse frame class. There was a bit of this...A bit of that...

Food (which we ate before we thought to photograph!), mulled wine, and probably too much Chrismas music.

...and then the paparazzi moment we were all waiting for.... a choir of purses! The linings looked as good as the outsides.
Many thanks to all the girls for a great class, and especially to Big Cat for being team leader and getting the show on the road.

The mulled wine was a bit popular, and I forgot to fulfil my promise to give everyone a copy of the recipe - so here 'tis now! Mulled wine is a really lovely xmas treat that fills the house with sweet spicy xmas smells (and is a great way to tart up any old red wine!).

Mulled Wine
In a big pot.....
I litre of red wine (or a 750ml bottle will do)
4oz/112g sugar
I stick cinnamon
6 cloves - I stud them into slices of orange. This is completely unnecessary but looks nice!
Half a nutmeg - coarsely grated
A bit of grated orange or lemon rind

Heat gently for 5 minutes until all spices are infused. Strain (through a tea-strainer) to serve.

I accidentally BOILED the wine yesterday, which reduced the alcohol content somewhat. Probably a good thing when serving it to people in a sewing class, but it's best not to do that under normal Chrismas-cheery circumstances.

This Is... a favourite recipe

Hot Whiskey Xmas 2007
Originally uploaded by mark.duffy

Whenever ANYONE has a hint of a cold, I give them this recipe for a sure-fire cure... well, it's a sure-fire "kill the pain".

Hot Irish Whiskey (or "a wee hot one" as they say in some parts..)
You need IRISH whiskey - Scotch doesn't work with these flavours.
1. Pour a goodly amount of the whiskey into a sturdy glass.
2. Add a large teaspoon of BROWN sugar (has to be brown sugar... doesn't taste right otherwise).
3. Cut a slice of lemon, stud it with at least half a dozen whole cloves and put that in the glass as well.
4. Top up the glass with boiling water. Stir and let it steep for as long as it takes to be a drinkable temperature.
5. Drink several of these.... and you will feel NO PAIN and sleep like a baby. (Do it too often and you'll probably feel some liver pain, but your cold will be a distant memory!).

Oh - and this works equally well with Port, only you don't need the sugar.

I wish I had some whiskey - I could do with one of these right now. I'm coming down with some sort of aching fluey feeling....

Thanks Angela for the theme, and for hosting "This Is".